Plan para la creación de una línea de infusiones a base de la cascarilla de la semilla de cacao ecuatoriano
This project took place with the purpose of developing a new line of infusions made from cocoa husk, a byproduct that despite having organoleptic and antioxidant properties is not employed for productive purposes. The cocoa husk was combined with dried fruits, herbs and spices that when combined for...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://dspace.udla.edu.ec/handle/33000/5712 |
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Add Tag | Summary: | This project took place with the purpose of developing a new line of infusions made from cocoa husk, a byproduct that despite having organoleptic and antioxidant properties is not employed for productive purposes. The cocoa husk was combined with dried fruits, herbs and spices that when combined form mixtures or blends of enjoyable features. These compositions were validated through taste-meetings with experts and potential consumers, from which it could be inferred that the whole set is attractive in fragrance and flavor as well as being innovative as a concept. The entire process of experimentation led to the conclusion that cocoa husk is a functional byproduct in a line of infusions, which would also allow a creative diversification of products made up with different parts of the cocoa tree. |
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